Grilled Skirt Steak Gyros
For a great beef dinner with Greek flavors make grilled skirt steak gyros tonight! A quick marinade and homemade tzatziki sauce along with a few toppings and some pita bread are all you need.
Servings 4 servings
Calories 425kcal
Ingredients
Skirt Steak
- 1 1/2 lb skirt steak
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
Tzatziki Sauce
- 2 cups plain Greek yogurt, lowfat or full fat
- 1/2 cup shredded cucumber, peeled and seeded if needed and squeezed dry
- 1 tbsp extra virgin olive oil
- 1 clove garlic, finely minced
- 1/2 tsp kosher salt
Gyro Toppings
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 small cucumber, thinly sliced
- lettuce, black olives, feta
- hummus
- pita bread or naan breads
Instructions
Marinate and Grill
- Place steak, lemon juice, olive oil, garlic, and salt in a large resealable bag or a baking dish.
- Marinate the steak for 30-60 minutes, or up to 8 hours. If you are only marinating for 30 minutes, leave it out on the counter. For longer times, put it in the refrigerator until 30 minutes before you are going to cook it.
- Heat the grill on high.
- Cook the steak on the hot grill, turning occasionally, until it is seared on both sides and cooked until the center is just a little pink in the middle, 4-5 minutes per side.
- Let rest for 5 minutes. Then cut it thinly against the grain into slices.
Make the Tzatziki Sauce
- In a large bowl, mix together all the tzatziki sauce ingredients - yogurt, cucumber, garlic, olive oil, and salt. Taste add more seasoning if needed.
- Tzatziki sauce can be made ahead. Refrigerate until needed.
Assemble the Gyros
- Set out bowls of all the toppings along with the steak and the tzatziki sauce.
- If you wish, warm the pita bread gently in a toaster oven, microwave, or in a skillet.
- Allow everyone to create their own gyro.
Notes
- Skirt Steak: It's best to use smaller steaks (they take up the marinade better and are more tender), so buy two steaks each about 3/4 lb in size.
- Cucumbers: I generally use the small, thin-skinned Persian cucumbers I often see at the market on trays or in bags. These cucumbers need no peeling or seeding and can be used whole. One or two of those cucumbers is just right for the sauce.
- Toppings: Tomatoes, onion, lettuce, and pitas are traditional toppings along with the tzatziki sauce. All the other toppings I suggest are optional.
- Tzatziki sauce: The sauce can be made up to 2 days ahead if you wish.
Nutrition
Calories: 425kcal